High Fructose Corn Syrup Free Blackberry Pie
Few things hit harder than a bubbling, deep-purple blackberry pie cooling on the counter — and this one is made entirely from scratch with no shortcuts that sneak in unwanted sweeteners. Store-bought pie fillings and even some pre-made crusts are notorious for hiding corn syrup in the ingredient list, so building everything yourself is the cleanest way to go. The filling leans on fresh or frozen blackberries, real granulated sugar, a squeeze of lemon, and a touch of cinnamon, letting the fruit do exactly what it's supposed to do. Cornstarch thickens everything beautifully without any processed additives, so you get that glossy, jammy filling that holds its shape when you slice it. The all-butter crust is flaky, rich, and deeply golden — the kind that shatters just slightly at the edge of your fork. Letting the pie rest a full two hours before cutting is the hardest part, but it's what keeps the filling from running all over the plate. Serve it plain or with a scoop of vanilla ice cream and enjoy every bite knowing exactly what went into it.
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Learn more →Ingredients
8 servings
For the crust
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
- 6–8 tbsp ice water
For the filling
- 6 cups fresh or frozen blackberries (about 2 lb)
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp ground cinnamon
- ¼ tsp salt
- 2 tbsp unsalted butter, cut into small pieces
For the egg wash
- 1 large egg
- 1 tbsp whole milk
- 1 tbsp coarse sugar (optional)
Instructions
- 1
In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt. Add the chilled butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- 2
Drizzle in the ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should look shaggy, not smooth. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
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